Fermentation Station General

[Anonymous No.9815044]

It's that time of month again. Last batch of hot sauce got cleaned up pretty quick.

Left to Right:

1) Sweet Pepper, Jalapeno, Serrano, Guero, Garlic, Peppercorn (wanted to try a sweeter variety of peppers to add some contrast to the spice.
2) Guero, Serrano, Garlic, Peppercorn (went looking for Fresno and ended up with Guero... thanks Vons...)
3) Jalapeno, Serrano, Garlic, Peppercorn (standard blend, make at least one every batch).

Only thing I've done differently to my standard fermentation method is added 3% sugar solution to my 5% brine. Eager to see how it comes out.

Post 'em.

[Anonymous No.9815210]

do you ever sell your goods? I knew someone back in the day that pickled hot banana peppers my the gallon and i would give twenty bucks for a gallon. they were real good

[Anonymous No.9815293]

>>9815210

I give some out to co-workers when I make large batches (10+ jars). There might be some food handling implications if intended to sell. Haven't looked into food licensure for my county/state, but it might not be a bad business startup idea. Guy I work with makes breads (ancient grains, seasonal, jalapeno cheddar, etc.) and has a stall at a farmers market and take orders for people in the office. So I could always ask him what's needed to get started.

[Anonymous No.9815308]

>>9815293
the person I was talking about was a co-worker. he did it just to make a little extra cash. I'm almost positive he wasn't licensed

[Anonymous No.9815350]

What ratios of peppers do you use? I attempted a habonero sauce, and although it was good, didn't have much flavor and was blisteringly hot

[Anonymous No.9815405]

>>9815350

Never been much of a fan for measurements. Experiment, try new pepper combinations, dick around, eventually you'll find a good balance that you'll want to use consistently. I just go by what feels right; it's not an exact science. The same species can have two different tastes dependent on dozens of factors. Sometimes you'll get a loser, other times it'll be an out of the park home run.

[Anonymous No.9815420]

>dude botulism lmao

[Anonymous No.9815421]

>>9815405
Do you have pictures of the whole process from previous batches?

[Anonymous No.9815437]

>>9815420
>dude i don't know anything about fermentation lmao

[Anonymous No.9815439]

>>9815405
Thanks bub. Always enjoy lurking your threads.

[Anonymous No.9815452]

>>9815421

Really not much to it in terms of visual aids. I use a 5% brine (12.5g salt per 1 cup water) and just let it go for two weeks. When it's done I toss all the peppers in a blender with a little brine and just a dash or two of vinegar. After blending always taste for salt, or even sugar. Since the lactobacillus thrive on eating the sugars you'll want to add a little more at the end process if you want just a tinge of sweetness in there.

This was my last small batch. Blended of the jalapeno/serrano combination above, and reserved a little of the brine as starter for this batch.

[Anonymous No.9815457]

>>9815452

This was from way back. At the time I was still playing around with how much brine/vinegar to add to the blended mixture. That time it came out a bit too loose. I've got a good idea of consistency down now.

[Anonymous No.9815998]

no fermentation thread is complete without the latest and greatest from Brad
https://www.youtube.com/watch?v=0Rt329xQUjM

[Anonymous No.9816049]

>>9815044
i've only ever made refrigerator pickles. the only thing i ferment is sourdough bread. do you have a good beginner recipe for fermenting peppers or kraut?

[Anonymous No.9816062]

>>9816049

Peppers, easy as pie.

You get a jar.
You get some peppers.
You cut them peppers and stick it in a jar.
-Half time-
Pour some salted water of them; I like 5%, but hey, whatever floats your boat.
You top it, boom bam, you're good to go.
If no airlock, burp it every day. If air lock, set and forget for 14 days.

Kraut, go here.
https://www.youtube.com/watch?v=sUwy71ddj1M
Basically do that... but without the seasoning and showboating.

Happy fermenting buddy.

[Anonymous No.9816075]

>>9816062
thank you, based anon!

[Anonymous No.9816971]

You should try the dark souls of fermentation: cocoa. Fucked up 2nd attempt this week.

[Anonymous No.9817456]

>>9816971

How does one ferment cocoa exactly? I wouldn't imagine it tasting very well.

[Anonymous No.9818875]

>>9817456
>I wouldn't imagine it tasting very well.

fermented cocoa is the base ingredient of chocolate.

[Anonymous No.9818993]

>>9815420
>not being cultured enough to post in these threads

[Anonymous No.9819428]

>>9818993

[Anonymous No.9819458]

>>9818993
>>9819428

>he doesn't get the joke
>women_pointing_and_laughing.jpg

[Anonymous No.9819615]

>>9815044
tyler anon? is this tyler? you can tell me its ok step brother i wont tell pap glenn

[Anonymous No.9819734]

>>9819615

Barking up the wrong tree, anon.

Things are getting bubbly; fermentation has begun.

[Anonymous No.9820623]

>>9819734
my step brother revealed to me he posts on /ck/ and hes currently fermenting shit left and right. i was just hoping for a funny story come xmas was all. Looks delicious anon good job and good luck

[Anonymous No.9820625]

Whats the easiest way to get into this? I've been wanting to pickle a bunch of eggs for a while, and tried throwing a few into a jar of pickle juice but the juice never permeated very far in.

[Anonymous No.9820708]

>>9816062
Brad is quite the Chad

[Anonymous No.9821258]

For me, it's salt and vinegar pickles without any vajayjay flavor.

[Anonymous No.9821707]

>>9821258
>without any vajayjay flavor.

Found the numale.

[Anonymous No.9821728]

>>9815044
Where do you live?

Can I come over and try some?

[Anonymous No.9821747]

MY family's gift theme this year is "handmde" and apparently "money I made with my own hands"is a non-starter. I want to do pickles n' things, but I have to do the super simple things that you just jar and ignore for a couple of weeks because I can't into. Does anyone have a handy repository of information for a poor soul?

[Anonymous No.9822068]

>>9817456

kek, do you like chocolate?

>no fermentation = no chocolate

[Anonymous No.9822077]

>>9822068
Chocolate is for females and homosexuals.

[Anonymous No.9822087]

>>9817456
The traditional way is to bury the whole pod under some banana leaves. The cacao fruit comes with its own bacteria.

[Anonymous No.9822090]

Since mead takes fucking forever to ferment due to high brix I had this idea of fermenting a low brix honey solution.

[Anonymous No.9822093]

>>9821747
if you really want lazy, handmade. do a cheese log

[Anonymous No.9823095]

>>9822087
>comes with its own bacteria
As a lot of things regarding fermented foods. La nature est bien faite.

[Anonymous No.9823303]

>>9820623
>nods, spits dip, thumbs suspenders

[Anonymous No.9823360]

>>9823095
fag

[Anonymous No.9823544]

Currently waiting for my ginger beer to take off in the fermentation crock before bottling. Got the starter going just fine, but in the larger vessel it is taking it's time. Temp has been I the low 60Fs for almost a week now, so I assume it's due to that.

Not fermented, but giving Fire Cider a try. Took forever to chop up all those ingredients.

[Anonymous No.9823579]

>>9823360
You too come with you own bacteria. Embrace the beauty of nature, my friend :3

[Anonymous No.9823679]

I'll be blending the mango/garlic habanero on the right tomorrow. I'm really looking forward to that fucker but I've been enjoying these guys I did earlier this year.

[Anonymous No.9823839]

>>9823679

What % brine do you use for your habanero? I've attempted to ferment habanero on at least 6 separate occasions and got the gags each time on D day. Not quite sure why it's going bad on me.

[Anonymous No.9824546]

I think the 3% sugar solution on top of the brine was a step in the right direction.
Usually it doesn't get this cloudy until day 8 or 9, and this is day 3.